- 2 white onions, diced
- 2 sticks celery, chopped
- 6 cloves garlic, minced
- 4 sprigs thyme leaves
- 1 tsp dried sage
- ¼ tsp celery seeds
- 2 Tbsp extra virgin olive oil
- sea salt flakes and freshly-milled black pepper
- 4 cups pumpkin, chopped
- 1 ½ cup walnuts, toasted and chopped
- 1L chicken stock
- 400ml evaporated milk
- grilled pumpkin slices, to serve
1 Sauté the onion, celery, garlic, sage and celery seeds in olive oil in a large saucepan over a moderate heat for 5 minutes, until softened. Season with salt and pepper, then add the pumpkin and 1 cup walnuts, then cook for 10 minutes more.
2 Pour in the stock and evaporate milk, simmer of 20 minutes, the purée with a stick blender. Serve with grilled pumpkin slices.